摘要
研究添加戊糖片球菌、木糖葡萄球菌(1∶1)复合发酵剂的发酵肉与自然发酵肉成熟过程中的微生物菌群、理化性质及质构品质变化。结果表明:在成熟过程中,添加发酵剂的发酵肉(实验组)与自然发酵肉(对照组)相比,酵母菌和肠肝菌数量无显著差异,而细菌菌落总数、乳酸菌、葡萄球菌数量均有显著差异(P<0.05);且实验组发酵肉的最终pH值、水分含量、亚硝酸盐含量等理化指标均低于对照组,质构指标均优于对照组;添加发酵剂的发酵肉在微生物菌群多样性和风味品质等方面均明显优于自然发酵肉。
In this paper, we analyzed the changes in the microbial flora and physicochemical properties of naturally fermented meat(control) and meat fermented with a mixture of Pediococcus pentosaceus and Staphylococcus xylose(1:1)during the fermentation process. According to the results, there was a significant difference in yeast and enterobacteriaceae counts(P < 0.05) but not in total bacterial, lactic acid bacterial or Staphylococcus counts between the natural and inoculated fermentations. The pH value, moisture and nitrite content of inoculated meat at the end of fermentation were lower than those of the control, while the former was superior to the latter in texture parameters as well as microbial community diversity and flavor quality.
作者
田星
赵邯
王浩东
任锐
李宗军
TIAN Xing;ZHAO Han;WANG Haodong;REN Rui;LI Zongjun(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;College of Pharmacy,Hunan University of Chinese Medicine,Changsha 401208,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Hunan Agricultural University,Changsha 410128,China)
出处
《肉类研究》
北大核心
2020年第1期9-14,共6页
Meat Research
基金
2019年湖南省自然科学基金青年科学基金项目(2019JJ50450)
2019湖南省农业产业技术体系项目(湘农发2019-105)
2019年国家级大学生创业训练项目(201910541011X)
湖南中医药大学食品科学一级学科项目(4901-020000200902)
关键词
发酵肉
微生物菌群
成熟过程
理化性质
fermented meat
microbial flora
ripening process
physicochemical properties
